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dutch oven chicken tacos

Dutch Oven Chicken Tacos

Print Recipe
Make tender, mouthwatering chicken tacos in your Dutch oven! This recipe is packed with bold flavors, simple steps, and plenty of topping ideas.
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 6

Ingredients

For the Chicken Filling

  • 1.5 lbs 680 g boneless, skinless chicken thighs
  • 1 medium onion thinly sliced
  • 1 bell pepper red, yellow, or green, thinly sliced
  • 4 cloves garlic minced
  • 2 cups 500 ml chicken broth (homemade recipe below or store-bought)
  • 1 tablespoon olive oil
  • 2 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 2 limes

For Homemade Chicken Broth (Optional)

  • 1 chicken carcass or wings and necks
  • 1 onion quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 garlic cloves
  • 8 cups 2 L water
  • 2 teaspoon salt
  • 1 teaspoon black peppercorns

Optional Toppings

  • Pico de gallo recipe below
  • Guacamole
  • Crumbled queso fresco
  • Chopped cilantro
  • For Pico de Gallo
  • 2 medium tomatoes diced
  • ½ red onion finely chopped
  • 1 jalapeño finely diced
  • Juice of 1 lime
  • Salt to taste
  • 2 tablespoon chopped cilantro

Store-Bought Tortillas

  • 12 small corn or flour tortillas

Instructions

Make the Homemade Chicken Broth (Optional)

  • Place chicken carcass, onion, carrots, celery, garlic, and seasonings in a large pot.
  • Add 8 cups of water and bring to a boil.
  • Reduce heat to low and simmer for 1.5 hours, skimming foam as needed.
  • Strain the broth, discarding solids, and set aside 2 cups for the recipe.
  • Shortcut: Use high-quality store-bought chicken broth to save time.

Prepare the Chicken Filling

  • Preheat the Dutch oven over medium heat and add olive oil.
  • Season chicken thighs with salt, pepper, cumin, paprika, chili powder, and oregano.
  • Sear chicken thighs in the Dutch oven for 2-3 minutes per side until lightly browned. Remove and set aside.
  • Add onions, bell peppers, and garlic to the Dutch oven. Sauté until softened, about 5 minutes.
  • Return the chicken to the pot, pour in 2 cups of chicken broth, and add lime juice.
  • Cover the Dutch oven and transfer it to a 325°F (160°C) oven. Cook for 1 hour 30 minutes.
  • Once done, shred the chicken using two forks and mix it back into the juices.

Prepare the Pico de Gallo

  • Combine diced tomatoes, onion, jalapeño, lime juice, salt, and cilantro in a small bowl. Mix well and let sit for 10 minutes to allow flavors to meld.

Assemble the Tacos

  • Warm store-bought tortillas on a skillet or in the oven.
  • Fill each tortilla with the shredded chicken mixture.
  • Top with pico de gallo, guacamole, queso fresco, and cilantro (optional).